Souffle

The soufflé dish got its original name thanks to the French word soufflé, which literally sounds like "airy or lush. " Souffles began to be made several centuries ago in European territory. In Medieval Europe, souffle was considered not only a dessert, but also a main dish. Nowadays, fruit and berry species of soufflé, as well as soufflé sweets, are the most popular. Soufflé is made by mixing pre-beaten egg yolks with various ingredients.

Composition of soufflé

The variety and calorie content of the dish depends on the composition of the soufflé. The average calorie content of a fruit-based souffle is 43 Kcal per 100 grams of product. A meat or chocolate soufflé look will have higher rates. Therefore, it is worth remembering the calorie content of souffle and consume the dish in moderation. In any case, such unchanged ingredients as egg whites, which are whipped to an absolute white consistency and a flavored mixture, will be present in the souffle composition.

The mixture refers to all other soufflé ingredients except the eggs, which give the dish flavour. The unusual appearance and delicate consistency of soufflé acquires thanks to the proteins of chicken eggs. Typically, soufflé is made on the basis of cottage cheese, chocolate or a fruit and fruit component. During the long enough existence of the dish, not a single new type of soufflé has been invented.

Types of soufflé

The following most common and popular types of soufflé are distinguished:



fruit-berry or fruit souffle, the most popular species include lemon, banana, strawberry and apple souffle;

chocolate souffle is prepared with the addition of cocoa powder or chocolate pieces;

soufflé sweets;

vegetable souffle is prepared on the basis of various vegetables, usually such a product accompanies béchamel sauce;

mushroom souffle, as well as a vegetable type of dish, are served under beschamel sauce;

meat souffle is made from beef or lamb, less often chicken is used;

souffle from fish or seafood, the most popular is the delicate in taste and consistency souffle from shrimp or crayfish;

soufflé from meat offal, usually made from liver;



In order to please yourself and your loved ones with delicious soufflé, you need not forget that the dish is served to the table directly from the oven. This rule helps to preserve the distinctive taste, aroma, as well as the appearance of soufflé, because after only 10 minutes, the excellent soufflé air cap will fall and the main highlight of the dish will disappear.

The souffle flavor base can be prepared in advance, however, the egg mass should be beaten and added exclusively before preparing the dish. It is recommended to hold the souffle mixture in a water bath for some time, and then bake the dish at a temperature of 200S. It is not recommended to open the door of the oven until the dish is completely ready, otherwise the soufflé may fall.